Discover why the Japanese love curry so much with this easy-to-make pork katsu curry recipe. A creative combination of flavours and textures, pork katsu curry consists of a crispy pork cutlet cut into long strips and served with thick, flavoursome Japanese curry sauce and a side of rice. Enjoy this flavour sensation for dinner on colder evenings. Find all the ingredients you need for Katsu Curry here.
Ingredients:
- 2-3 cubes japanese curry
- 1/2 cup panko breadcrumbs
- 300g cooked japanese rice
- 4 tbsp plain flour
- 2 pork loins
- 1 egg
- 1 large onion
- 1 large potato
- 1 carrot
- Vegetable oil for deep-frying
- Fukujinzuke pickled radish
Instructions:
- Peel and cut onion, potato and carrot into small chunks.
- Add chopped vegetables to a large pan and fill the pan approximately half-way with water.
- Bring the water to boil and then simmer for 20 minutes or until vegetables are softened.
- Prepare rice while vegetables are cooking.
- Prepare pork by removing all the fat and seasoning with salt and pepper.
- Coat pork with plain flour, cover with raw, beaten egg and then dip in breadcrumbs before deep-frying in vegetable oil.
- Add 2-3 blocks of curry roux to vegetables and simmer for a further 10 minutes. Stir until curry sauce is thick and smooth.
- Slice cooked pork katsu into strips and lay over a bed of rice, then add the curry sauce. Garnish with pickled radish and enjoy.
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